I love apple pie. It’s easy to make, tastes amazing and with a few modifications, doesn’t have to be a diet wrecker. These little spring rolls are under one hundred calories (85!), and 1 gram of fat. If you didn’t know that ahead of time your taste buds would assume otherwise.
In my experience, it’s rare to find a dessert this tasty with a calorie count in the double digits – especially one that involves pastry. Eureka, my friends! Phyllo dough is the magic ingredient here. Instead of taking the traditional route of brushing each layer with melted butter, cooking spray was used in it’s stead. This simple swap cut a few hundred calories without sacrificing one bit of tasty goodness
Calculating the nutrition facts for these rolls was a bit tricky. The apple honey dipping sauce is made from excess apple juice, that is squeezed out and reserved in preparation process. This essentially reduces the sugar content of the apples themselves, making it difficult to get an exact calorie count on the rolls. The nutrition info does not account for the sauce, so assuming you do not use it all – your actual nutrition count will be lower than what is provided here, even with the addition of honey.
Recipe yields 12 rolls, about 3 inches long a piece
|Calories: 85 – Carbs: 19g – Fat: 1g – Protein: 2g – Sugar: 8g – Fiber: 3g|
I chose to use juicy, naturally sweet gala apples for this recipe. Because the water content is high in this variety of apple, I needed no additional fat or sugar to ensure a moist, yummy roll. These are pure appley goodness.
I broke down and ate some of these rolls before I took the photos. I can usually muster up enough self control to take some photos for you before I dig in, but these were just too darn tempting. It was hard enough waiting for them to finish baking. The scent of browning pastry, and bubbling cinnamon covered apples in the oven had my tummy growling. Once they were inches from my camera lens, my resolve quickly broke down. Oh boy, did it break down. You see, there were 3 of these long rolls to begin with. Oops.
Ingredients for the rolls:
- 15 sheets phyllo dough (5 per long roll)
- 5 small gala apples, or similar sweet, juicy apple (washed, cored and grated – juice reserved)
- 1/3 cup rolled oats
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- Cooking Spray
Ingredients for the sauce:
- Juice reserved from grated apples
- 2 tablespoons honey
- Core apples, and grate into a large bowl (I didn’t bother to peel them)
- Squeeze out excess juice with your hands, reserving the liquid and add squeezed apple to a separate bowl. You don’t want it bone-dry, just excess removed
- Add remaining dry ingredients to the shredded apple, and mix thoroughly
- Pre-heat oven to 350 degrees F
- Unwrap phyllo dough and immediately cover with plastic and a damp cloth. It dries out VERY quickly, and needs to be covered at all times.
- Line a baking sheet with parchment paper or silpat. Place one sheet of dough on the baking sheet and spray with cooking spray. Lay another on directly on top, evenly stacked, and spray with top with oil again. Repeat until 5 layers have been used.
- Spoon one third of the apple/oat mixture evenly along the long edge of the stacked dough
- Roll up the dough into a long log, with the edges on the bottom, and spray top once more
- Repeat until you have 3 long rolls
- Bake for 30 minutes
- Allow to cool completely and cut each roll into 4 pieces
Directions for the Sauce:
- While the rolls are cooling, strain juice to remove any particulates and add to a sauce pan with honey.
- Bring to a simmer and allow to reduce by half (about 20 minutes), stirring often
- The apple honey will thicken as it cools.
These rolls will keep for a couple of days in the fridge. Make sure to store them uncovered in a single layer for best results. Covering the dough will allow condensation to soften the rolls.
The apple honey will last about 1 week in the fridge when stored in an air tight container.